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This delicious homemade chips and salsa recipe is the best, and even better cause the salsa’s made from scratch. In fact nothing beats a rich and spicy salsa packed with organic fresh tomatoes, garlic, onions, cilantro, hot chili peppers, bell peppers, and lime. Toss a giant bowl of stone ground chips into the mix and you’re set.
I first discovered the tastiness of spicy, authentic chips and salsa when my mother and I were on a journey through the heart of Mexico. We’d been given a tour of the country by a politician’s wife as a gesture of gratitude for my mother’s contribution.
As an educator who’d long lamented the plight of children in Guatemala with no access to education or a school building, she donated a year of her teacher’s salary to have one built.
That was many many years back, and it prompted a tour that led us through Oaxaca de Juárez, San Blas, Mexico City, and of course Guatemala (with some scary twists).
Unsurprisingly, I was able to sample a huge variety of authentic chips and salsa since we frequently ate out, but the one I remember most was served by a woman in a small village.
We watched her prepare the food from scratch in her kitchen and serve it up on a long rustic table overlooking the sea.
It was amazing, of course, along with everything else she made.
Years later when my parents hosted several foreign exchange students in our home, I again experienced the taste of authentic chips and salsa. The girls who stayed with us were exceptional cooks.
Anyway, nowadays when I make chips and salsa based on the recipe below, which I’ve memorized, it’s all organic, vegan, and gluten-free.
Homemade Chips and Salsa Recipe
The importance of using fresh organic ingredients in a salsa recipe cannot be overstated. It ensures the integrity of the nutrients such as vitamin C, quercetin, and the copious amounts of antioxidants in not just the tomatoes, but in the garlic, cilantro, peppers, onion, and lime.
And though I typically blend my citrus in the peel — it’s more nutrient-dense — the lime gets a bit too bitter for this recipe. I tried it once and yikes.
Here’s what you’ll need:
Salsa Ingredients
- Tomatoes.
- Onion.
- Cilantro.
- Bell peppers.
- Jalapenos.
- Garlic.
- Lime.
- Pink salt.
- Black pepper.
- Filtered water.
It’s also worth noting that organic ‘stone ground’ corn chips retain more nutrients from the hulls and germ. They’re freer of chemicals, saturated fat, and unhealthy additives.
Fresh Salsa Recipe & Chips
We all know that chips and salsa are healthy, but add a little guac to the mix! It’ll triple the nutrients.
In fact according to one report, stacking avocado and salsa boosts the lycopene in tomatoes. That’s because a lot of phytonutrients in plants are fat-soluble and need lipids.
Like the mono and polyunsaturated fats in avocados, for instance, which bind with the phytochemicals in tomatoes and help usher them in, increasing bioavailability by three-fold.
Just pour some salsa into the center of your guacamole and top with green onions, peppers, vegan sour cream, cilantro, olives, the works. I even sprinkle some beans on top.
The best part is that most folks simply adore chips and salsa with a side of guac.
They’re made for each other. 💚
Homemade Chips and Salsa Recipe
Equipment
- Appetizer platter. (If applicable.)
Ingredients
- 6 tomatoes. (Organic, ripe, Roma, Beefsteak.)
- 1 small red onion.
- 1/4 cup cilantro.
- 1/4 cup bell pepper. (green)
- 2 cloves garlic.
- 3 tbsp lime juice.
- 1 1/2 tbsp Jalapeno.
- 1/4 tsp pink salt.
- 1/4 tsp black pepper.
- Organic chips.
Instructions
- Clean, dry, and chop all the ingredients except the lime.
- Stack everything in the blender and add just enough lime juice and water to move the blades. Pulse a few times for only a snap to 'barely' combine. Don't over-blend.
- Adjust to taste, then remove to a bowl and refrigerate for at least three hours.
- Garnish with green onions, peppers, vegan sour cream, cilantro, olives, the works. I even sprinkle some beans on top.
- Serve with organic stone ground chips.
- Store with lime wedges in the fridge and eat within 10 days or freeze.
Notes
Nutrition
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